Wine transport and storage box

ABSTRACT

This invention is related to a wine transport and storage box which transports and stores wine in a favorable state while putrefaction thereof is suppressed. The wine transport and storage box comprises a housing for accommodating one or a plurality of wine bottles, sealing means for accommodating and sealing the wine bottle therein while suppressing intrusion of putrefactive bacteria, a buffer material for protecting the wine bottle accommodated in the housing, and a cave environment enclosed space enclosing an environment in a cave in which the wine is stored. The buffer material creates an environment in which yeasts and microorganisms specific to a cave where the wine to be transported is stored can easily live and more faithfully reproduces the environment in the cave in the cave environment enclosed space.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims, under 35 USC 119, priority of JapaneseApplication No. 2011-161211 filed on Jul. 22, 2011.

BACKGROUND OF THE INVENTION

1. Technical Field Relating to the Invention

The present invention relates to a wine transport and storage box fortransporting and storing wine while putrefaction of the wine issuppressed.

2. Description of Related Art

Transport boxes used for transporting wine include the one described inPatent Document 1 (Japanese Patent Laid-Open No. 2003-128049). Thistransport box can transport fragile items such as wine safely and easilyby packing the item with a packaging box thereof. The transport box ismade of cardboard and packs the item by wrapping the whole so that ahead part of the bottle protrudes upward. There are other varioustransport boxes.

However, a quality of wine cannot be maintained easily by these kinds oftransport boxes.

In the past, wines imported from foreign countries such as France wereadded with sulfur dioxide (SO₂). This type of wine was the same as thosedistributed in France and the like. That is, wines distributed in Franceand the like were imported as they were.

However, while the wine production regions such as France havecontinental climate with low humidity, Japan has a climate of hightemperature and high humidity. Thus, many putrefactive bacteria notliving in France and the like are considered to be present in Japan.Therefore, if such wine is imported, the putrefactive bacteria areconsidered to intrude between a cork and a bottle as soon as the winearrives in Japan and to alter the quality of the wine.

At the earliest, a considerable quantity of putrefactive bacteria isconsidered to intrude into the wine in approximately one week afterarrival in Japan. And in approximately one month, the alteration of thewine becomes intense, and aroma and tastes become obviously differentfrom those of the original in some cases. Such wines become unsuitablefor drinking in three to six months. The color turns to so-calledterra-cotta color (the color similar to that of soy sauce) and thetastes change to dull flavor and taste as if soy sauce is mixed.

Such wine might cause headaches on the following day or give feelings ofsluggishness or discomfort even after drinking a quantity of ⅓ to ½ of abottle.

However, some wine academies teaching various types of knowledge on wineand sommeliers understand this change as maturation to a good state dueto lack of knowledge on wine.

The present applicant has announced this situation on the homepage orthe like, but in recent years, indication on the back of a wine bottlehas changed from sulfur dioxide to sulfite. Corks of some wines importedand sold in a large quantity at convenience stores and the like havechanged to screw caps into which microorganisms can intrude more easily,and sulfite is added because of that. Of course, wines added with sulfurdioxide as before are still distributed in France and other Europeancountries at present, but wines added with sulfite are on the increase.

However, addition of sulfite to food products is not preferable sincesulfite is toxic if taken in a large quantity and is considered to haveeven mutagenicity.

When the sulfite began to be added to wine as an additive, the sulfitewas poured into the bottle by using a syringe at shipment of the winematured in the bottle. In this case, the wine still had characteristicaroma and tastes of the respective production areas.

However, at present, sulfite is considered to be added to wine at timeof bottling. Since sulfite has strong toxicity, if it is added to wine,microorganism groups contributing to maturation of wine are consideredto become extinct or to be brought into the state close to that.Therefore, fermentation and maturation of wine are considered to stop atthe time when sulfite is added to the wine.

Thus, distasteful bitterness, unnatural acidity as if piercing thetongue, dull and extremely uncomfortable tastes occur in the wine, andthere is almost no aroma.

Contents of sulfite are different depending on the type of wine orbottles, but by drinking ⅓ of the bottle at the most to approximately ½at the least, a discomfort feeling both in body and mind different froma hangover due to alcohol might be caused on the following day or theday following that. Moreover, headaches, slowness of thoughts and bodymovement and the like might also occur.

Therefore, it is preferable that wines not containing additives such assulfite and the like are imported and distributed in the Japanesemarket.

SUMMARY OF THE INVENTION

However, the quality of additive-free wine not containing an antioxidantor the like alters due to putrefactive bacteria living in Japan asdescribed above.

Thus, a wine transport and storage box that can transport and store winewhile preventing intrusion of putrefactive bacteria into wine isdesired.

The present invention was made in view of the above problems and has anobject to provide a wine transport and storage box which can transportand store wine while suppressing putrefaction thereof.

Solution to problem

A wine transport and storage box according to the present invention is awine transport and storage box which transports and stores wine whilemaintaining a favorable state and includes a housing for accommodatingone or a plurality of wine bottles, sealing means for accommodating andsealing the wine bottle therein while suppressing intrusion ofputrefactive bacteria, a buffer material for protecting the wine bottleaccommodated in the housing, and a cave environment enclosed spaceenclosing an environment in a cave in which the wine is stored.

The buffer material is characterized by more faithful realization of theenvironment in the cave in the cave environment enclosed space bycreating an environment in which yeasts and microorganisms specific tothe cave in which the wine to be transported is stored can easily live.The sealing means is characterized by a sealing film containing the winebottle therein and accommodated in the housing or a sealing structuregiven to the housing itself.

By using the above configuration, wine can be transported and storedwhile putrefaction is suppressed.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a side sectional view illustrating a wine transport andstorage box of the present invention.

FIG. 2 is a perspective view illustrating the wine transport and storagebox of the present invention.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

A wine transport and storage box according to an embodiment of thepresent invention will be described by referring to the attacheddrawings. The wine transport and storage box according to the presentinvention was realized by speculations of the applicant repeated throughmany years. The details will be described below.

First Embodiment

For over ten years, the applicant has been in search of a storage placeor a storage method which can keep wine added only with sulfur dioxide(SO₂), or for example French wine, in a favorable state. The applicantactually stored wine in wine warehouses of three companies withdifferent storage conditions, amine of Oya tuff stone in TochigiPrefecture and the like but all the attempts failed.

As a result, the applicant has reached a conclusion that putrefactivebacteria which alter the quality of wine are present everywhere in Japanand the intrusion of the putrefactive bacteria cannot be avoided unlessa special measure for suppressing the intrusion of the putrefactivebacteria is taken.

Thus, the applicant thought of creating an environment in which zero orlittle putrefactive bacteria are present around wine as a specialmeasure to suppress intrusion of the putrefactive bacteria. As a devicefor artificially creating such an environment, the applicant proposed awine cellar (Japanese Patent Laid-Open No. 2004-347233), first.Specifically, the applicant proposed a wine cellar in which airsterilized by ultraviolet rays is circulated in a device.

After the wine imported with sufficient care against intrusion of theputrefactive bacteria was stored in this wine cellar for 6 years, theapplicant tasted the wine with wine lovers, sommeliers, restaurant chefsand the like and found out that the state of the wine was extremelyfavorable. About 9 types of wine all tasted good, had strong aroma andrich taste with characteristics of the respective production areasretained sufficiently. All the members who tasted the wine gavecompliments and no one complained of a headache or a hangover caused byadditives. Seven members drank up ten bottles of wine with no discomforton the following day. Thus, the tasters requested that such wine shouldbe distributed to the public and should be easily obtainable as soon aspossible.

From this fact, too, it is known that creation of an environment wherezero or little putrefactive bacteria are present around wine is mostdesirable.

However, since it is believed that wine should be stored for a long timefor maturation, wine cellars have been devised in many ways in generalbut no one has paid attention to a distribution process of wine. Ifputrefactive bacteria intrude in the distribution process of wine, theabove-described wine cellar cannot be fully utilized.

According to experiences of the applicant, when imported wine was notaccommodated in the above-described wine cellar within one week afterarrival in Japan, microorganisms intruded into the wine, and alterationprogressed even in the above-described wine cellar. A difference beganto be found in taste, aroma and the like between the wine accommodatedin the above-described wine cellar within one week and the wineaccommodated in the above-described wine cellar after one week haspassed around the second year after storage.

From this fact, it is known that the imported wine is preferably storedin an environment where zero or little putrefactive bacteria are presentsuch as the above-described wine cellar at an early stage after arrivalin Japan.

However, it is not possible to accommodate all the large quantity ofwines imported to Japan in the above-described wine cellars and the likeat an early stage (within one week).

A device such as the above-described wine cellar cannot be made too bigin size. A device which can accommodate 500 wine bottles could be madeat the most.

Moreover, imported wine needs to rest for at least approximately sixmonths after arrival in Japan. Wine imported by ship for one month ormore, for example, should rest for approximately six months to recoverfrom alteration caused by rocking of the ship. Thus, it is difficult forthe wine having arrived in Japan to be sold or stored in theabove-described wine cellar at an early stage.

Therefore, a device which prevents putrefactive bacteria from intrudinginto wine during transportation, temporary storage or long-term storageof wine is required.

Since it was demonstrated through the experiences of the above-describedwine cellar that wine can be kept in a favorable state by preventingintrusion of putrefactive bacteria from the outside, a wine transportand storage box was improved so as to prevent intrusion of putrefactivebacteria. Specifically, a wine transport and storage box was conceivedin which the bottle of wine is wrapped and sealed by a film or the likewhich does not permeate air or microorganisms. This wine transport andstorage box will be described on the basis of FIG. 1.

The wine transport and storage box 1 in FIG. 1 includes a housing 2, asealing film 3, and a buffer material 4.

The housing 2 is a box for accommodating a wine bottle 5. A generalcardboard box or the like can be used. After the wine bottles 5 areaccommodated in this housing 2, a lid is placed. An inside dimension ofthe housing 2 is set in accordance with the number of bottles 5 to beaccommodated. Specifically, the inside dimension of the housing 2 is thetotal dimension of a dimension of the bottle 5 to be accommodated (ifaccommodated in plural, the total dimension of the accommodated bottles)and a cave environment enclosed space 6, which will be described later.

In this embodiment, in order to accommodate three wine bottles 5, aheight dimension of the housing 2 is a sum of a diameter of the bottle 5and a thickness of the buffer material 4 arranged on top and bottom×2. Alongitudinal dimension of the housing 2 is the height dimension of thebottle 5. A lateral dimension of the housing 2 is a sum of the diameterof the bottle 5×3, the dimension of the cave environment enclosed space6, and a play.

The sealing film 3 is sealing means in which the wine bottle 5 iscontained and sealed so as to suppress intrusion of putrefactivebacteria. Specifically, the sealing film 3 is a bag-shaped filmaccommodated in the housing 2, in which three wine bottles 5 arecontained. A dimension of the sealing film 3 is set in accordance withthe inside dimension of the housing 2. That is, the height dimension ofthe sealing film 3 is set to a sum of the diameter of the bottle 5 andthe thickness of the buffer material 4 arranged on top and bottom×2. Alongitudinal dimension of the sealing film 3 is set to the heightdimension of the bottle 5. A lateral dimension of the sealing film 3 isset to a sum of diameter of the bottle 5×3 and the dimension of the caveenvironment enclosed space 6. Since it is only necessary that thesealing film 3 is accommodated in the housing 2 in a state where thethree wine bottles 5 and two buffer materials 4 are contained inside andthe cave environment enclosed space 6 is ensured, a dimension largerthan the inside dimension of the housing 2 may be set for the sealingfilm 3.

The sealing film 3 may be bonded to the inside of the housing 2. As longas the inside of the housing 2 can be sealed, the housing 2 itself maybe given the function of the sealing film 3. In this case, the inside ofthe housing 2 is sealed only by placing the lid so as to shut off air.

Moreover, the sealing film 3 may shut off everything including air orshut off only microorganisms. It is only necessary that yeasts andmicroorganisms specific to the cave are taken in, intrusion ofputrefactive bacteria and the like can be prevented, and oxygen in asufficient quantity with which the yeasts and the like can activelyserve can be supplied. If a film for suppressing the intrusion ofputrefactive bacteria and allowing passage of oxygen is used, thecapacity of the cave environment enclosed space 6, which will bedescribed later, does not have to be so big.

Moreover, in the case of the sealing film 3 of a heating and sealingtype, it is preferable that the material thereof does not generate gaswhen heated. If the material generates gas, it might affect theenvironment in the sealing film 3 or the environment in the cave.

The buffer material 4 is a member for protecting the three wine bottles5 accommodated in the housing 2. This buffer material 4 is disposed eachon an upper side face and a lower side face of the three juxtaposedbottles 5 so as to protect the bottles 5 from impact. The buffermaterial 4 is formed of an elastic material sheet having a size thatcovers the entirety of the three juxtaposed bottles 5. For the materialof the buffer material 4, an existing material can be used.

The cave environment enclosed space 6 is a space for enclosing theenvironment in the cave containing air in the cave where the wine isstored. The cave environment enclosed space 6 is provided in the sealingfilm 3 by allowing for the dimension of the sealing film 3. When thewine bottles 5 are inserted into the sealing film 3, the air in the cavewhere the wine is stored is enclosed with the wine bottles 5 in thesealing film 3 by this cave environment enclosed space 6. This is forcreating an environment equal to the environment of a storage place ofthe production area of the wine. In this embodiment, the caveenvironment enclosed space 6 is provided between the both sides of thethree juxtaposed wine bottles 5 and the housing 2.

In the cave where the wine is stored, yeasts and microorganisms specificto the cave are living and playing an essential and decisive role forfermentation and maturation of the wine. This is a phenomenon found alsoin Japan. In a soy sauce cellar, for example, yeasts of the cellarhaving lived for a hundred years or more in the cellar determine thetaste of the soy sauce. Similarly to this, wine of each brand createsits own flavor not only by the type of grape but also by a joint workwith the microorganisms in the cave.

Therefore, the best way to store wine in the best condition is to storethe wine in the cave where it is stored. And if this is not possible dueto transportation or the like, reproduction of the inside of the cavewhere the wine was stored is considered to be most preferable during thetransportation or the like. Thus, the applicant considered it mostpreferable to seal the yeasts and microorganisms specific to the cavewith the air in the cave in a sealed container and to accommodate thewine bottles 5 therein.

In this case, considering that wine maturation progresses even duringthe transportation or the like, a given amount of oxygen is required forfavorable fermentation and maturation. In order to specify the optimalamount of oxygen (air amount), the applicant examined documents andconducted experiments.

According to one theory, yeasts survive in the air of approximatelyseveral centimeters in the bottle 5, but this is not sufficient forfavorable fermentation and maturation.

The applicant has tasted non-additive wine (non-additive wine to whicheven SO₂ is not added) sealed in the bottle 5 whose mouth is waxed. Inthis non-additive wine, 3 to 4 cm from the mouth of the bottle 5 iswaxed so as to prevent microorganisms from intruding and to preventinflow of outside air into the bottle 5.

However, favorable fermentation and maturation did not progress in thisnon-additive wine and it tasted like diluted grape juice. This isconsidered to be because actions of the yeasts stopped due to lack ofoxygen and maturation did not progress.

Moreover, the applicant has tasted wine stored under the sea for fiveyears in a case so as not to be immersed in sea water. This was intendedfor further purified taste. However, this wine tasted only slightlybetter than the above-described non-additive wine. There was a change aswine but far insufficient and a feeling of grape juice still remainedand attractive taste inherent in wine could not be tasted. That is,multiply deep and long aroma and taste which are attractive features ofwine were not present at all and it gave an impression of flat wine.This is also considered to be because oxygen was insufficient and theactions of yeasts became dull similarly to the above.

In these cases, a relationship between the actions of the yeasts andoxygen was not much considered, but it is known from these cases that acertain amount of oxygen is required to keep the actions of the yeastsfavorable. If distribution of air is shut off by the film, oxygen isalso shut off, thus the amount of oxygen that can keep the actions ofthe yeasts favorable is required.

This oxygen amount is varied depending on a period during which the wineis stored. Moreover, the amount is varied depending on variousconditions such as the type of yeasts different at each cave, a quantityof yeasts required for maturation of wine and the like, but this oxygenamount can be specified by experiments. Specifically, the amount isvaried depending on the period for storage (maturation through storagefor 2 to 3 years or maturation through storage for 5 years, forexample), the type of yeasts, an amount of yeasts living in the winebottle 5 and the like. Therefore, a plurality of capacities is set forthe cave environment enclosed space 6 in which the air in the cave wherethe wine is stored is enclosed, and actions of the yeasts are examinedfor each wine that is transported. The state of wine is checked everyyear, the state of the yeasts is examined, and the air amount in thecave required for storage for a period (2 to 3 years, 5 years) iscalculated. As a result, a capacity L with which the actions of theyeasts are kept favorable till the end of the storage period is set asthe cave environment enclosed space 6 of the wine transport and storagebox 1 of that wine. Since the capacity of the cave environment enclosedspace 6 is determined by the inside dimension of the housing 2, thedimension of the sealing film 3 (cave environment enclosed space 6) maybe set larger than the inside dimension of the housing 2. For example,supposing that the height dimension of the inside of the housing 2(diameter of the bottle 5) is h and the longitudinal dimension of thehousing 2 (longitudinal dimension of the bottle 5) is j, L=h×j×x. Thus,the height dimension, the longitudinal dimension, and the lateraldimension of the cave environment enclosed space 6 are h, j, and x(=L/h×j), respectively. If the cave environment enclosed space 6 isprovided on the both sides of the bottle 5, the lateral dimension is x/2(=L/h×j×2). If the cave environment enclosed space 6 is provided only onone side, it is x. If the sealing film 3 permeate oxygen, the dimensionshould be set such that a space required for keeping the environment inthe cave (environment of the microorganisms and the like living in thecave) can be ensured so that the yeasts and the like in the wine can actfavorably.

In the wine transport and storage box 1 configured as above, the threewine bottles 5 are first inserted into the sealing film 3 together withthe buffer material 4 in the cave where the wine is stored. This sealingfilm 3 is then inserted into the housing 2. The order of insertion canbe vice versa such that, after the sealing film 3 is inserted into thehousing 2, the buffer material 4 and the three wine bottles 5 areinserted, then, another buffer material 4 is inserted and the sealingfilm 3 are sealed or it may be such that the buffer material 4 and thebottles 5 are first inserted into the sealing film 3 before this sealingfilm 3 is inserted into the housing 2. As a result, the air in the cavecan be taken in with the yeasts and microorganisms specific to the caveinto the cave environment enclosed space 6 so as to reproduce theenvironment in the cave. Heat, an adhesive or the like is used for thesealing process. If the film is melted by heat for sealing, the processis preferably performed outside the cave since heat is generated.

The lower buffer material 4 as a cushion is located on the bottom of thehousing 2, the three wine bottles 5 are located above it, and the buffermaterial 4 as a cushion is further stacked above the bottles 5 so as toreach the height of the housing 2. As a result, there is little playinside the housing 2, and the bottles 5 are reliably supported. Thebottles 5 do not vibrate and the bottles 5 support the housing 2 throughthe buffer materials 4 so that the housing 2 is prevented from beingcrushed. The lid is placed in this state, and the box is imported toJapan.

After the wine is transported to Japan by using the wine transport andstorage box 1, the wine is stored in a stable place at a temperature ofapproximately 10° C. as soon as possible. The wine is stored in theabove-described wine cellar if possible so that the wine can be storedin a favorable state for a considerable period.

Since wine can change in accordance with a change in a temperaturethough the degree of the change is varied, it is preferably transportedby a reefer container kept approximately at 10° C. and also storedapproximately at 10° C. after arrival in Japan.

Even if the temperature is kept constant, wine will be altered ifputrefactive bacteria intrude into the bottle 5. Even in the reefercontainer, wine had been already altered when it arrived in Japan in thecase of consolidated cargo, but this would not happen if the wine istransported by using the wine transport and storage box 1 of the presentinvention.

However, even in the case of wine stored as above, once the sealing film3 is opened and the wine is exposed to the outside air, the wine startsaltering in approximately one month. Thus, by transferring the wine intothe above-described wine cellar after the seal is opened, the wine canbe kept in a favorable state.

As described above, the quality of wine can be kept favorable. By usingthe above-described wine cellar along with the wine transport andstorage box 1 of the present invention, tasty wine equal to those drunkin France and not added with sulfite can be supplied in a large quantityto Japan.

Second Embodiment

In this embodiment, the buffer material 4 in the above-described firstembodiment is improved.

In the above-described first embodiment, the buffer material 4 is usedas a buffer member for protecting the wine bottle 5 from impact, but inaddition to this function as the buffer member, the buffer material maybe given a function of protecting the environment in the caveenvironment enclosed space 6. Specifically, in order to reproduce theenvironment in the cave where the wine is stored more faithfully, theenvironment in which the yeasts and microorganisms specific to the cavecan easily live is made reproducible with the buffer material 4.

For example, the buffer material 4 is made of a material in which theyeasts and the like can easily live (natural materials such as wooddebris and woodchips, porous materials and the like, for example) andstored in a cave for a certain period so that the yeasts andmicroorganisms specific to the cave actually live therein.

As a result, the environment substantially the same as the environmentin the cave where the wine had been stored can be created in the caveenvironment enclosed space 6, and a favorable maturation environment forwine can be kept even during transportation using the wine transport andstorage box 1.

Variation

In each of the above-described embodiments, the three wine bottles 5 areaccommodated in the housing 2, but the number of wine bottles to beaccommodated may be 1, 2 or 4 or more. In this case, too, the sameactions and effects as those in each of the above-described embodimentscan be exerted.

In the above-described second embodiment, the buffer material 4 is giventhe function of protecting the environment in the cave environmentenclosed space 6, but a member having a size approximately of a smalldesiccant inserted into a bag containing food and made of a material inwhich the yeasts and the like specific to the cave can easily live maybe inserted into the sealing film 3 with the bottle 5. Alternatively,rocks constituting the ceiling or wall in the cave may be crushed tosmall pebbles and inserted into the sealing film 3 with the bottle 5.

In this case, too, the same actions and effects as those in each of theabove-described embodiments can be exerted.

Moreover, in the above-described second embodiment, the yeasts andmicroorganisms specific to the cave are made to live in the buffermaterial 4 so that the air in the cave is enclosed in the caveenvironment enclosed space 6, but the volume of the cave environmentenclosed space 6 may be made smaller by placing an oxygen generatingagent (calcium peroxide agent) in the cave environment enclosed space 6with this buffer material 4 so as to increase oxygen concentration.

In this case, too, the same actions and effects as those in each of theabove-described embodiments can be exerted.

In each of the above-described embodiments, the sealing film 3 is usedas the sealing means, but it may be a sealing structure provided in thehousing 2 itself. Airtightness may be given to the housing 2 itself bymeans for increasing sealing performance or the like by bonding thesealing film 3 to the inner wall of the housing 2, or by forming thehousing 2 using an impermeable plate material, a seal material or thelike.

In this case, too, the same actions and effects as those in each of theabove-described embodiments can be exerted.

1. A wine transport and storage box which transports and stores winewhile maintaining a favorable state, comprising: a housing foraccommodating one or a plurality of wine bottles; sealing means foraccommodating and sealing the wine bottle therein while suppressingintrusion of putrefactive bacteria; a buffer material for protecting thewine bottle accommodated in the housing; and a cave environment enclosedspace enclosing an environment in a cave in which the wine is stored. 2.The wine transport and storage box according to claim 1, wherein thebuffer material creates an environment in which yeasts andmicroorganisms specific to a cave where wine to be transported is storedcan easily live and more faithfully reproduces the environment in thecave in the cave environment enclosed space.
 3. The wine transport andstorage box according to claim 1, wherein the sealing means is a sealingfilm in which the wine bottle is inserted therein and which is containedin the housing, or a sealing structure given to the housing itself. 4.The wine transport and storage box according to claim 2, wherein thesealing means is a sealing film in which the wine bottle is insertedtherein and which is contained in the housing, or a sealing structuregiven to the housing itself.